The BEST apple pie you will ever eat...seriously.

I go to the Farmers Market every Saturday.  I have a booth there.  There is a little old lady next to me named Selma.  Every week she talks to me about food.  Whether it is tomatoes, corn (her favorite), or lately apples.  This got me thinking about apple pie.

I like apple pie.  It is decent.  But it never really does it for me...until now.  This recipe I found is phenomenal.  Seriously.  The apples cooked to perfection and there was a caramel syrup you poured over....SO GOOD.  Not your traditional apple pie.  No seasonings involved.  AT ALL.  So if you want a pie, but your pantry is lacking, this recipe is for you.

 Ingredients:

• A pack of refrigerated pie crust.  (I used Pillsbury sheets. If you are adventurous you can make your own crust.) 
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup water
• 8 apples peeled, cored, and sliced (Pie quality.  I used Fuji.  I also adore Pink Ladies)

Directions:

1. Place 1 crust in the bottom of your pie plate.  
2. Spread your apples into the crust, mounding slightly.
3. Top the apples with the second crust lattice style.  (I used pie crust cutters from Williams Sonoma and cut leaves out.  Basically you just want something to allow steam to escape and to let your caramel  seep into the pie.  )

4.  Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar 
    and water; bring to a boil. Reduce temperature, and simmer 5 minutes. 
5. Pour the caramel SLOWLY over the crust allowing it to drain down through the holes.

6. Bake at 425F for 15 minutes.  
7. Reduce heat to 350F and continued baking for 35-45 minutes.  You want it to be 
    browned and bubbly. Place tin foil around the edges of the pie, or use a crust shield to 
    prevent over browning.

Enjoy!

Original recipe

Shephards Pie

I LOVE the autumn.  I am hoping if I keep making autumn style foods, the weather will cool down faster.  It could work!!

What is more autumn sounding than a big pan of meat, vegetables, and topped with mashed potatoes?  This recipe was SO good.  I am super excited that I found it.  With the amount my husband consumed, I am pretty sure this is going to be a much requested recipe.

Please make sure to read the recipe through.  While the potatoes are cooking you start on the meat filling.  I noted that in the directions!

Ingredients:

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half and half
• 2 ounces unsalted butter
• 3/4 teaspoon Kosher salt
• 1/4 freshly ground black pepper
• 1 egg yolk

For the filling:

• 2 tablespoons Caonla oil
• 1 cup chopped onion
• 2 carrots, peeled and sliced thin
• 2 garlic cloves, minced
• 1 1/2 pound ground turkey
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 6 teaspoons crushed tomatoes ( or 2 teaspoons tomato paste.  I was out of the paste)
• 1 cup vegetable broth
• 1 teaspoon Worcestershire sauce (try to say it.  Bet you can't said it just once.)
• 1 tablespoon freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves 
• 1/2 cup fresh or frozen corn kernels (I used canned)
• 1/2 cup fresh or frozen peas

Directions: 

Make the potatoes:

1. Peel the potatoes and cut into about 1/2in dice.  Put the diced potatoes into a medium size saucepan and cover with cold water.  
2. Set over high heat, cover, and bring to a boil.  (Start making your meat filling at this point.  See below)
3. Once boiling, remove cover and reduce heat to a simmer.  Cook until fork tender and easily crushable.  About 10-15 minutes.  Mine were perfect at 15 minutes. 
4. Microwave the half and half and butter for 35 seconds, or until warmed. 
5. Drain the potatoes and return them to the saucepan. 
6. Mash the potatoes
7. To the potatoes add the half and half, butter, salt, and pepper.  Mash until smooth your desired consistency.  I prefer a few lumps.  Seems just like how mom use to make it.  Lumpy potatoes.
8. Stir in the egg yolk and set aside.

Make the meat Filling:

1. Preheat oven to 400F
2. Place the canola oil in a saute pan and set over medium heat.
3. Once the oil heat up, add the onion and carrots and saute until they start to take color, about 3-5 minutes
4. Add the garlic and stir to combine.
5. Add the ground turkey, salt, and pepper.  Cook until browned and cooked through.
6. Sprinkle the meat with the flour and toss to coat.  Cook for another minute.
7. Add the crushed tomatoes, vegetable broth, Worcestshire, rosemary, and thyme.  Stir to combine.
8. Bring to a boil, reduce heat to low, cover, and simmer for about 10-12 minutes.  You want your sauce to thicken slightly.
9. Add the corn and peas and stir to combine.
10. Spread mixture evenly in the bottom of your baking dish.  The dish should be about 11x7.
11. Top with the mashed potatoes.  Start on the edges and go around, so you can make sure you get a good seal around the edges and to prevent the mixture from bubbling up.  Fill in the middle.
12. Place on a foil lined cookie sheet and place on the middle rack of the oven for about 25 minutes or until the potatoes are golden on top.  Mine took about 30 minutes to achieve this.
13. Cool for 10-15 minutes before serving.

Original recipe from Sadie + Stella

Healthy Pumpkin Pie Pudding

I LOVE pumpkin.  I do not think it needs to be a fall only food.   When I was pregnant with my last child I was diagnosed with Gestational Diabetes right around the fall.  It was a sad sad day.  All the fall foods were on the no no list.  I will make it up this fall and try to find some healthier versions!

This recipe is crazy easy and so good.   This will satisfy your need for pie and it only takes about 2 minutes to make!  Best part?  NO SUGAR ADDED.  Just happy healthy pumpkin and a few other ingredients.  If you wanted to, if you are anti fake sweetener, you could use the real stuff.  You will just have greater calories and more sugar.

Ingredients:

• 1 large can of pumpkin or two 15oz ones (NOT pumpkin pie filling!!)
• 1 box instant sugar free French vanilla pudding, small size (regular vanilla would work as well)
• 1 tablespoon Pumpkin Pie seasoning
• 1 tub of Sugar Free Cool Whip, thawed (takes about 4 hours.  Plan accordingly)

Directions:

1. Mix all ingredients together.  All done!